Nothing wasted, nose to tail and root to stalk cooking. no flavours and textures foregone, culinary joy and ethical imperative

Natural, pure, healthy

Classical training and skills, the starting point

Add the finest ingredients:

from nature, our own, grown and foraged locally for us, over 70 different herbs and many old variety vegetables, allowing us to adjust the dishes daily, even taking advantage of flowers that blossom for only a few days

from top quality sources which we visit, usually small scale, artisan, producers, sharing our passion for purity, flavour, the old ways and the old varieties

When he was invited in 2015 by Slow Food UK to become a member of the Slow Food UK Chef Alliance, his interview with them was filmed. In it he explained why we attach so much importance to the guiding principles of the Slow Food Movement and how his Roux Scholars’ study visit to New York was an inspirational fit with everything that Slow Food UK is promoting and we strive to achieve here at The Dysart Petersham.

He was also filmed preparing and introducing a Spring vegetarian dish for the March part of the Global Knives’ and Roux Scholarship 2015 Calendar.

St Valentine’s Day

Kenneth Culhane’s cooking is a beacon in south-west London, his modern approach underpinned by a classical theme and driven by an awareness of the seasons and a grasp of flavour combinations that work.